Taste Vietnam with the amazing textures and flavours of this special seafood recipe from Luke Nguyen. You've never had fish like it!






Skill level

Average: 3.5 (47 votes)


3 tbsp fish sauce
3 tbsp white vinegar
3 tbsp sugar
125 ml water
1 tbsp diced garlic
1 tbsp diced chilli
4 tbsp pounded ginger
1 tbsp lime juice
1 litre vegetable oil
1 whole elephant fish, unscaled (600-700 g)
3 sprigs coriander

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a small saucepan, combine fish sauce, sugar, vinegar, water and bring to the boil. Take off heat, transfer to a bowl and allow to cool. Once cooled add garlic, chilli, pounded ginger and lime juice. Set aside.

In a large wok, add oil and bring to 180°C. Slide the whole fish in carefully and cook on high for 5 minutes.

Remove the fish to a platter, dress with 4 tbsp of ginger fish sauce and garnish with coriander.

Serve with jasmine rice.



• You can use whole snapper as a substitute; however the snapper will have to be scaled.